Roasted Eggplant and Potatoes with Ranch Seasoning
Sneak Peek: Love eggplant but not sure how to cook it? Try this easy recipe for roasted eggplant and potatoes with zucchini, onions, and mushrooms. A sprinkle of ranch dressing mix brings out incredible flavor with minimal effort.
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Love eggplant but can’t get your family on board? This recipe might just change their minds! It’s one of our all-time favorites—no goopy casseroles or greasy dishes here.
Shoutout to my daughter-in-law, Amanda, for sharing this gem from Art Smith’s Kitchen Life Cookbook(paid link). The first time I tried it, I didn’t even realize I was eating eggplant, and the secret seasoning? A simple packet of dry Ranch dressing mix.
Ingredients and Substitutions
EGGPLANT: Small, firm eggplants with skin on; peel if preferred—no soaking needed.
POTATOES: Yukon Gold; sub with red-skinned waxy potatoes (no peeling) or russets if needed.
RANCH DRESSING MIX: Store-bought packet; sub with homemade mix.
ZUCCHINI: Fresh, firm zucchini; skip yellow squash and don’t peel.
ONION: White or yellow onion; both work well.
MUSHROOMS: Fresh button mushrooms, quartered; use canned only if absolutely necessary.
RED PEPPER: Red bell pepper; sub with orange or yellow for similar sweetness and color.
How To Make Roasted Eggplant and Potatoes
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
?Tips That Make a Difference
• Stir veggies occasionally for even browning and caramelization
• Add crushed red pepper, smoked paprika, or garlic cloves for extra depth
• Try oregano, basil, or rosemary to layer in more flavor
• Drizzle with rooster sauce or Tabasco for a spicy finish
• Sprinkle with Parmesan, mozzarella, or scallions before serving
• Use an oil sprayer (paid link)—each spray is about ¼ teaspoon for better control
Roasted Eggplant and Potatoes with Ranch Seasoning
Video
Ingredients
- 3 (639 g) medium potatoes, unpeeled, 1-inch chunks
- Olive oil spray
- 0.7 oz packet dried Ranch salad dressing mix
- 1 (458 g) small eggplant-1-inch cubes (peeling is optional)
- 2 (392 g) medium zucchini, unpeeled, 1-inch cubes
- ½ (55 g) yellow onion, thin wedges
- 5 ounces (141 g) mushrooms, quartered
- 1 tablespoon red bell peppers, finely chopped
- ¼ teaspoon freshly ground pepper
Instructions
- Preheat oven to 425˚ F.Line a baking sheet with a silicone baking mat or aluminum foil. Spray lightly with Olive oil spray or vegetable oil spray.
- Prep the Potatoes: Toss 3 (639 g) medium potatoes, unpeeled, 1-inch chunks into a large bowl with a light spray of olive oil. Toss to coat all pieces lightly. Sprinkle half of the 0.7 oz packet dried Ranch salad dressing mix over the potatoes and toss to coat. Spread on a prepared baking sheet and roast for 10 minutes.
- Prepare Remaining Vegetables: Place 1 (458 g) small eggplant-1-inch cubes (peeling is optional), 2 (392 g) medium zucchini, unpeeled, 1-inch cubes, 1/2 (55 g) yellow onion, thin wedges , 5 ounces (141 g) mushrooms, quartered, and 1 tablespoon red bell peppers, finely chopped into a large bowl and spray with oil.
- Season the vegetables: Add the remaining ranch mix to the vegetables and stir to coat evenly.
- Combine and roast: Add the vegetables to the baking sheet with the potatoes. Stir gently to mix. Continue roasting vegetables until they are fork-tender and lightly browned, about 30-40 minutes.
- Finish and serve: Roast until vegetables are browned and fork-tender (30-40 minutes), stirring once or twice during baking. Season with ¼ teaspoon freshly ground pepperand serve hot with optional toppings. Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
- Is aubergine the same as eggplant?
- Yes, they are the same vegetable.
- Do I need to peel the eggplant?
- No, the skin is edible. Eggplant skin is full of nutrients. Peel if desired.
- Should I remove the seeds?
- Only if the eggplant is overly ripe with large seeds.
- Can I make this ahead?
- Prep and chop veggies earlier but roast just before serving.
Final Thoughts:
Sometimes the best dinners really are the simplest. A few chopped vegetables, a splash of oil, and your favorite seasoning blend are all it takes to fill the kitchen with good smells and the table with happy eaters. This roasted veggie mix proves you don’t need fancy techniques or hard-to-find ingredients to make something worth sharing.
If you have true eggplant fans at your table, check out more of my eggplant recipes:
Satisfying Ratatouille Soup with Mini-Meatballs (+Video),
Corn and Eggplant Vegetable Medley
Spicy Eggplant Recipe with Green Chiles
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Hi Paula,
This was simple, quick and tasty as all get out. We loved it, and have added it to our rotation. Thank you so much for sharing!
Jim
Hi Jim,
I couldn’t agree more. Thank you for the 5-star rating.
Thanks for the nice post! You are the one that inspires me to try out new dishes!
That is a great tip to toss the eggplant in salt, and drain. I often forget and this step, but I will be sure to try it the next time.
Roasted veggies are a favorite of our family. I have never tried them with a salad dressing mix, but I will now. I usually sprinkle them with basalmic vinegar and olive oil.
Mimi
I have had this wonderful vegie dish a time or two at my daughter’s house. (Amanda)
It is awesome and something everyone seems to like. Thanks for sharing girls. Romaine, I know what you mean about the cool dishes. I have started looking for some myself. You both bring such joy to cooking.